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Not sure I understand. You vacuum pack it and let it rot in the fridge for a month? Then trim the rot off the outside and eat the decaying meat? Of coarse its gonna be tender. I age beef for 18 days then butcher. Never seen that done before
Didn't get the meat until today. I will end up cutting it up in 35 days. I also wasn't able to get bone in. All they had was boneless. It is 18 pounds. It took the biggest bag I have. Which I think is the biggest bag they make. From a lot of reviews alot of people talked about how hard it was to vacuum the air and seal it but I didn't have any problems.
Quote from: Bigshooter on September 03, 2019, 08:15:06 PMDidn't get the meat until today. I will end up cutting it up in 35 days. I also wasn't able to get bone in. All they had was boneless. It is 18 pounds. It took the biggest bag I have. Which I think is the biggest bag they make. From a lot of reviews alot of people talked about how hard it was to vacuum the air and seal it but I didn't have any problems. What is the bag made of? The way I understand this is you vacuum the air out and seal it. I understand dry aging Ham or sausage . But they normally have a cure to kill the bacteria.